Author Notes: My dad and best friend came over for dinner the other night - our weekly "supper club." My dad brought some great fillets of salmon. Perusing through my refrigerator, I mentioned that I had a jar of preserved Meyer lemons that I had made months prior. My best friend had the genius idea of putting putting the two together! This is a simple, yet scrumptious dinner. Great with a side salad or some orzo and veggies. —chrissy.spanoghe
preserved Meyer lemon
extra virgin olive oil
fresh cracked pepper
- Remove any bones in the salmon fillets. You can use a good pair of tweezers - use your finger tips to locate the bones, which are all in one line. Rinse the salmon fillets and pat dry with paper towels. Set aside.
- Thinly slice the preserved Meyer lemon. Do not remove the pulp before slicing. Set aside.
- Set out four sheets of aluminum baking foil, each approximately 1 foot long. Drizzle olive oil into the center of each foil sheet - about 2-4 tsp per sheet.
- Take one salmon fillet, rub the side with no skin into the oil on one of the aluminum foil sheets, spreading it around. Then, flip the salmon over and place it, skin-side down, onto the center of the aluminum foil sheet. Repeat with the remaining salmon fillets.
- Add the thin slices of preserved lemon to the tops of each salmon fillet. Crack some black pepper of the tops of the fillets.
- Wrap each aluminum foil sheet into a pouch. Do not wrap them tight to the salmon - give room for steaming and juices.
- Grill the foil pouches on a medium-high grill for 10-15 minutes. Try 9 minutes skin-side down and 3 minutes skin-side up.
- Remove the salmon from the foil pouches and enjoy!